Ingredients
2 1/4 cups (10 ounces) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 cup butter (softened)
1 1/2 cups brown sugar (packed)
2 large eggs
1 cup butternut squash (cooked and mashed)
2 teaspoons vanilla extract
3/4 cup milk
Optional: 1/2 cup pecans (chopped)

Line 24 muffin cups with cupcake papers.
In a medium bowl or onto a sheet of waxed paper, combine the flour, baking powder, soda, salt, and spices.
In a mixing bowl with an electric mixer, cream butter and sugar until well blended.
Beat eggs into the butter mixture until well blended.
Add the mashed butternut squash and vanilla and mix well.
Add the dry ingredients, alternating with the milk and blending thoroughly after each addition.
Stir in the chopped pecans, if using.
Fill the lined muffin cups about 2/3 full. Bake for about 18 minutes, or until a wooden pick or cake tester inserted in the
center comes out clean.
Cool in the pan on a rack for 10 minutes. Remove the cupcakes from the pan and cool completely on a rack before
frosting.
Frost with a basic cream cheese frosting or this tasty caramel cream cheese frosting.

 

Cream Cheese Frosting Ingredients
1 stick unsalted butter, softened to room temperature
1 (8-ounce) package cream cheese, softened to room temperature
3 to 4 cups confectioners’ sugar, sifted
Kosher salt to taste
1 1/2 teaspoons vanilla extract

In a large mixing bowl with an electric mixer, beat the softened cream cheese and butter together until smooth and
fluffy.
With the electric mixer on low speed, add 3 cups of the confectioners’ sugar a little at a time; continue beating until well
blended. Beat on high speed until very smooth and creamy. Add more confectioners’ sugar, as needed for thickness.
Add a pinch of salt and the vanilla extract and blend thoroughly until light and fluffy. The recipe makes enough cream
cheese frosting for a small layer cake, a sheet cake, or about 12 to 18 cupcakes